Admittedly the last few days haven't exactly been typical soup weather but being able to toss everything into a crock pot in the morning and go about your day is fitting for this beautiful weather these past few days. So, if you are looking for a hearty, set and forget type recipe this is it.
Why not call it 15 Bean Soup like everyone else? Because my husband will tell you anytime there is a large amount of something I always use that made up word to describe it.
Understandably, most of you probably don't just have a ham bone around (Ahem, perfect after a holiday meal if you are hosting and make a ham- SAVE the bone!) so feel free to substitute it with smoked ham, or smoked sausage. However, the saltiness and flavor from the ham bone is magical.
Another ingredient I used if you're looking to step up that smoky flavor a notch is my favorite freshly cracked Red Ghost Foods Smoked Peppercorns.
Crock Pot Bagillion Bean Soup Recipe
Prep Time: 10 Minutes (Not Including the overnight bean soak)
Cook Time: 8 Hours
Total Time: 8 Hours Minutes
Servings: 8
Ingredients:
15 Bean Blend (Discard the seasoning packet if it came with one)
1 Medium Yellow Onion, Diced
4 Cloves Garlic, Minced
2 Cups (Approximately 4 Carrots), Chopped
1 Cup Celery (Approximately 4 Stalks), Chopped
1 Smoked Ham Bone (See possible substitutions above)
1 Teaspoon Freshly Cracked Peppercorns
2 Teaspoons Dried Thyme
2 Bay Leaves
1/4 Cup Soy Sauce
8 Cups Chicken Broth or Stock (I use Better than Boullion Roasted Chicken)
Instructions
Add bean blend to a large bowl, cover with water (about an inch over the top of the beans) and leave overnight. Discard the soaking water.
In a crock pot, combine the onion, garlic, carrots, celery, pepper, thyme, bay leaves, soy sauce, ham bone and broth.
Add the beans, mix well and cook on low for about 8 hours.
Remove the bone and bay leaves.
Enjoy!
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